Directions

Preheat the oven to 375Â°F. Coat a rimmed baking sheet with cooking spray. Scatter the carrots on the baking sheet, drizzle with the oil, and toss to coat.

2.

Roast the carrots for 20 minutes. Scatter the hazelnuts over the carrots and toss to combine. Bake for 20 minutes, or until the nuts are golden and the carrots are tender.

3.

Whisk the honey, vinegar, and salt in a serving bowl. Add the carrots, hazelnuts, and parsley and toss to combine.

Serving Suggestions

MAKE IT A FLAT BELLY DIET MEAL: Serve with 1/2 cup grapes (52) and Rosemary Pork and Rice Bake (page 192), but omit the pine nuts (146). Total meal: 380 calories. To serve as part of another FBD meal, omit the hazelnuts (72).

Recipe Notes

MAKE IT AHEAD
This dish can be roasted and cooled, then refrigerated in an airtight container. Reheat on medium power in a microwaveable dish, covered with wax paper, for 3 to 4 minutes.